Try this Chocolate Macadamia Nut Brittle recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Macadamia Nut Brittle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 c Semi sweet chocolate chips; 1 cn (4.5 oz) macadamia nuts; 2 tb Unsalted butter

Find the most delicious recipes here

INGREDIENTS

3 c Semi sweet chocolate chips
1 cn (4.5 oz) macadamia nuts
2 tb Unsalted butter

INSTRUCTIONS

Well, I know that I am hopelessly behind now! Thursday night the city construction workers cut the cable for telephone service in my area, and it just came back up now! The whole week-end without RecipeLu! Its been murder! But since I could not use the telephone lines, I did catch Emeril Lagasse promoting his new book Emerils Creole Christmas on In the Kitchen with Bob on QVC this afternoon. I have a copy of this book (actually, I am giving it to my bro-in-law) so I am going to give you one of Emerils chocolate recipes - sounds delicious. Line a baking sheet with parchment or waxed paper. Put the chocolate chips and 1 tablespoon butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes. Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes. Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 1/4 inch thick layer. Cool. Refrigerate until it sets, about 2 hours. Break into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keepup to 2 weeks. Posted to recipelu-digest Volume 01 Number 191 by deedeep1@juno.com (Deanna Polakowski) on Nov 02, 1997

NOTES

Alert editor

Chocolate Macadamia Nut Brittle

3 c Semi sweet chocolate chips
1 cn (4.5 oz) macadamia nuts
2 tb Unsalted butter

Well, I know that I am hopelessly behind now! Thursday night the city  construction workers cut the cable for telephone service in my area, and it  just came back up now! The whole week-end without RecipeLu! Its been  murder! But since I could not use the telephone lines, I did catch Emeril  Lagasse promoting his new book Emerils Creole Christmas on In the Kitchen  with Bob on QVC this afternoon. I have a copy of this book (actually, I am  giving it to my bro-in-law) so I am going to give you one of Emerils  chocolate recipes - sounds delicious.    Line a baking sheet with parchment or waxed paper.    Put the chocolate chips and 1 tablespoon butter in a stainless steel bowl  set over a pot of simmering water over medium heat. Stirring, melt the  chocolate, about 5 minutes.    Heat the remaining tablespoon butter in a small skillet over medium-high  heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4  minutes. Add the nuts to the chocolate and cook, stirring the mixture  often, until the chocolate is completely melted and the nuts are well  coated, about 5 minutes.    Pour the chocolate mixture into the pan and spread it evenly with a rubber  spatula over the bottom, making a 1/4 inch thick layer. Cool. Refrigerate  until it sets, about 2 hours.    Break into pieces, like peanut brittle. Store in an airtight container in  the refrigerator. It will keepup to 2 weeks.  Posted to recipelu-digest Volume 01 Number 191 by deedeep1@juno.com (Deanna  Polakowski) on Nov 02, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (842g)
Recipe Makes: 1 Servings

Calories: 4441
Calories from Fat: 3058 (69%)

Amt Per Serving		% DV

	Total Fat 339.8g	453 %
	Saturated Fat 206.8g	1034 %
	Monounsaturated Fat 102.8g
	Polyunsanturated Fat 11.7g
Cholesterol 366.4mg		113 %
Sodium 92.7mg		3 %
Potassium 2493.7mg		66 %
Total Carbohydrate 424.1g		125 %
	Dietary Fiber 39.6g	159 %
	Sugars, other 384.5g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4441

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!